Pie and Mash is an iconic London working-class dish that has been feeding hungry Londoners since the Victorian era. At its heart, it consists of a handmade minced beef pie, creamy mashed potatoes, and a distinctive parsley sauce known locally as 'liquor'.

This dish emerged in the 1800s when pie shops began serving cheap, filling meals to London's working class, particularly in the East End. Originally, the pies were filled with eels from the Thames, as they were abundant and inexpensive. Today, beef has largely replaced eel as the filling of choice, though some traditional shops still serve eel pies.

The pies are made with hot, minced beef encased in a light, crispy pastry that's baked until golden brown. The mashed potatoes are whipped until smooth and creamy, while the signature parsley sauce - a bright green, savory sauce made with fresh parsley, stock, and butter - is liberally poured over the top.

Modern variations of this dish might include chicken or vegetarian pies, and some establishments offer a choice of gravies instead of the traditional liquor. Some shops even experiment with different potato preparations, though purists insist on classic, smooth mash.

In London's traditional pie and mash shops, the dish is served on distinctive white ceramic plates with a spoon and fork. It's often accompanied by chili vinegar or hot sauce for those who like an extra kick. Some customers even order a side of stewed or jellied eels for the full traditional experience.

While not the healthiest option, with approximately 600-800 calories per serving, Pie and Mash provides a hearty, filling meal rich in protein and carbohydrates. The dish contains gluten in the pastry and dairy in the mash, so those with allergies should take note. Some shops now offer gluten-free pastry options and dairy-free mash alternatives to cater to dietary requirements.